This technique makes a very flavourful and succulent steak on the barbecue. Cook to your own desired doneness.
I was looking for a non-marinating recipe to use on a really good cut of beef. I thought this sounded perfect, but it really didn't add much to the steak than if I had grilled it as is. I didn't get much rosemary flavour, even though I used 2 fresh springs on each steak. It's probably my grilling technique... - 29 Sep 2008
There is a reason this recipe is called Blakes "Best" Steak - it is wonderful! I prepared the steaks exactly as listed in the recipe - they were delicious! My son sometimes melts butter on steaks (ala Ruth Chris) - there was no butter needed on these steaks - and they were just as good (or even better) than what you get in a restaurant! - 29 Sep 2008
I made this recipe for my in-laws (7 people) and they LOVED it! I am a vegetarian so I didn't try it but the aroma left around the house was great. I love using rosemary so this dish was perfect. It was a definite success. - 29 Sep 2008